Ingredients20 m servings 501
- Mix garlic and mayonnaise together in a small bowl. Spread mayonnaise on 1 side of the bread slices. Mix arugula with olive oil, lemon juice, salt, and black pepper in a bowl until coated; divide arugula in fourths, placing each portion atop mayonnaise side of a bread slice.
- Spray a skillet with cooking spray, place over medium-high heat, and crack eggs into skillet, one at a time. Cook on one side only until whites are firm and yolks are slightly runny, 2 to 3 minutes. Season eggs with salt and black pepper. Gently place an egg on each open-face sandwich.
Per Serving: 501 calories; 38.2 23.3 17 382 536 Full nutrition
ReviewsRead all reviews 25
This was so easy and delicious. I toasted the bread first, and since I had no mayo or arugula, I used yogurt and baby spinach. Yum, I will definitely be making this again!
I love this recipe! It was so easy and amazing. I followed the recipe exactly and it was perfect. This recipe is so good i would make it anytime day or night. Arugula is the perfect combo. Grea...
I LOVE this sandwich! Of course, with the garlic and mayo as the base, how couldn't it be yummy? I had this for a late breakfast this morning, and I may just have to make another one for lunch...
Great base recipe! It's easier to eat if you toast the bread before assembling. I've played with different combinations...chorizo & watercress, chèvre & kale, mushrooms & rainbow chard. All tast...
Mmmmmmm.....quick and yummy recipe. I put mine on a slightly toasted English muffin since that's what I had on hand and topped with a little grated parmesan.
So good! Great combination of ingredients and so easy to make. The only thing I did different was add some thin slice red onion.
This was good, I followed others and toasted the bread and skipped the oil for the salad and poached the egg to cut back on calories,but still tasty.
Super tasty, would skip the olive oil on the arugula next time and I toasted the bread to add a bit of a crunch.